MariV
Oh, well, cakes are scary! I took these with caution - fragile, airy!
Now, if next time you bake these smaller buns and lay them in a hill, smearing with cream, it will be like a cake. Need to try!
MariV
I have a big request to you - if possible - how to prepare the cakes for the Kiev cake at home? There is a recipe in my old books, but I really would like advice from a professional.
MariV
Quote: Tortyzhka

MariV , to your health!
If you didn't like chocolate, sprinkle it with coconut .. Well, how is it completely without anything? Beauty should be! Or even then bake with cakes and collect cake ... Here, by the way, protein custard will be very appropriate. That is, coat the cakes with butter cream, and decorate with protein on top.
What about protein custard? - this is already in what topic? Thank you.
aynat
Quote: MariV

What about protein custard? - this is already in what topic? Thank you.

everyone is here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8956.0 !
MariV
Found, thanks!
Domovenok
Today I have climbed all the markets, supermarkets and shops ... nowhere have I found salty fatter than 20% Girls, how can they be replaced? decided to make this vksnyatina, and not with anything .. what if you add a little butter and + 20% sliviki to the cream ... it turns out as it should ???
aynat
I made it. This is 2 servings. About taste - tomorrow!

Meringue Coconut
Hairpin
Aunath!!!
UM-NICH-KA !!!

Now, if Tortyzhka took me as an adjutant, I would have awarded you the Order of Tortyzhka, first degree !!!

aynat
Quote: Hairpin

Aunath!!!
UM-NICH-KA !!!

Now, if Tortyzhka took me as an adjutant, I would have awarded you the Order of Tortyzhka, first degree !!!

First you have to try ...
Cake
Why don't you try this beauty? !!!
Someone thought to Jakondu to TRY, and then say is it good or not !!!

aynat , if you haven't forgotten to add sugar, it will definitely be delicious!
Domovenok , at the exit you should get soft, bold. a fairly sweet (but not oversweetened) cream. Make it out of anything, or a combination of anything, just to get that result. I said about cream, because we have it quite affordable, and it's very easy to bring it down with condensed milk. Take and butter + cream or one butter ...
If it's really a problem, buy thick and not sour sour cream on the market. But even if there is a slight sourness, it will not hurt the cake, they are very sweet,
Hairpin! You are my most loyal fan. You have an amazing quality - you are so sincerely happy about other people's successes that I would just give you 5 more loaves for that! It's more practical than the order - you can eat them!
Hairpin
Quote: Tortyzhka

that I would just give you 5 more loaves for this! It's more practical than the order - you can eat them!
I figured it out ... I'm an engineer, five more loaves just won't fit! But thanks for the kind word !!!
🔗
🔗
Lyulyok
I bring here my report on the work done on coconut meringue.
Finally, I have "got around" to this masterpiece. Did a double portion.
This is the meringue after the oven:
Meringue Coconut

And this is already completely ready-made with colored chocolate:
Meringue Coconut
Meringue Coconut

I am very impatient to try, but I courageously control myself. I already hid it in the refrigerator.
Hairpin
Well done, Lyulek! How about 10 minutes in a water bath?
Lyulyok
It's hard, but necessary. Said 10 minutes means 10 minutes
aynat
And today we tried this masterpiece. I called my mother and sister for an independent assessment. Mom immediately recognized the coconut (though her daughter really blurted out about it) and cinnamon. Sister also recognized the cinnamon, and felt the coconut, but could not understand where it was. For some reason, both did not recognize white chocolate ...

It seems to me that this miracle should be consumed with coffee.

P.S. By the way, I had 2 types of coconut flakes. One of them was like Tortyzhka in the picture - from the Magnit store chain.So she was much whiter and smaller than the other.
Cake
aynat , well, I understand that you and your mom and sister liked it?
And Lyulok is still training willpower

I love these cakes with strong coffee WITHOUT sugar. Well, just sooooooo love! Only I forgot to write to you
Lyulёk
Quote: Tortyzhka

And Lyulok is still training willpower

I held on, held on and could not resist. Already 2 pieces were reduced.
Very tasty!!!
I already have a cake idea maturing. I want to repeat all the same thing, except for the cakes, sandwich them with crumbs from fried hazelnuts. I think it will be delicious
Cake
Qween offered a wonderful recipe for "butter + milk" whipped cream. This cream is perfect for these cakes!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10023.new#new
Lyulёk
Here I will add such a cream to this cake, thanks to the Queen (Qween)
aynat
Quote: Tortyzhka


aynat , well, I understand that you and your mom and sister liked it?
The epithets of a masterpiece and a miracle should correctly characterize whether we liked this recipe or not. Even my husband liked him (he just finally tried it, by the way, he didn't recognize the chocolate either), although yesterday when he came he muttered: “I’ve cooked some garbage again, I’d better make meat ...” (not that I don’t feed him meat , but there is never too much meat ...)
Quote: Tortyzhka


I love these cakes with strong coffee WITHOUT sugar. Well, just sooooooo love! Only I forgot to write to you

Coffee is exactly WITHOUT sugar!
Summer resident
I understand your husband very much. Meat is meat, and cakes are one indulgence. BUT to look at this pampering I love as passion
Cake
Oooh ... And my meat-eater is terrible! At least I'll fill it up with all kinds of baked goods, pasta, cereals, sausages ... On the 3rd day he silently looks at me, and in his eyes in block letters: WHERE IS THE MEAT ??? !!! And you will not get away ...
Eat the girls for health and sip on coffee!
aynat
Quote: Tortyzhka

Oooh ... And my meat-eater is terrible! At least I'll fill it up with all kinds of baked goods, pasta, cereals, sausages ... On the 3rd day he silently looks at me, and in his eyes in block letters: WHERE IS THE MEAT ??? !!! And you will not get away ...

We even have chicken - not meat! And my son (soon 5) is there for lunch today - I don't want chicken-chicken soup ... I would not refuse beef ...
Chantal
yes I am like that
Qween
Anyone interested in knowing what it means to "peel" a meringue with a mixer, in a water bath for 10 minutes - ask me.
Here are my bezels:

Meringue Coconut

We will try tomorrow, but today I can only say that it turned out very beautifully.

I cut the finished meringue into 2 parts, and smeared it with butter cream, and then smeared it on top. We got mini cakes.

Although you, Cake, were against hot milk in butter cream, but we love this option very much. Not greasy, somehow it turns out, albeit with butter.

Thank you for the recipe! I'll write about the taste tomorrow, but I'm sure it will be very tasty!

PS: I wish I could wait until tomorrow ...
Hairpin
Quote: Qween

Anyone interested in knowing what it means to "peel" a meringue with a mixer, in a water bath for 10 minutes - ask me.
I ask! Does your right hand barely move for the second day?
aynat
Quote: Hairpin

I ask! Does your right hand barely move for the second day?

Hairpin, very much even moves (the devil is not so terrible as he is painted)! Ten minutes is nonsense, I beat the first meringue for almost an hour. I bought myself a new mixer / blender, it is also not stationary, and I am very satisfied! The old one was left "just in case" if the beating drags on ...
Qween
Quote: Hairpin

I ask! Does your right hand barely move for the second day?

Nope, moves well. Twice, in the process, I threw the mixer from one hand to the other.
The sugar melted in the fifth minute, and there was a temptation to stop the process, but since it was written 10 minutes to beat, it means 10.
The meringue was so cool that the poor mixer was puffing with all his might.

Oh, so I wonder what will happen tomorrow.

Hairpin
Queenie, if I did it great, then you ...
Qween
Hairpin , I have already touched the meringue with my finger several times, I smell it sometimes, but I don’t eat it, and I don’t give it to anyone.
Hairpin
And it is right!!!
Cake
Qween, it is in vain that you fired into my garden bulygan about "hot milk"! When was I forgiven ??? !!! Make arguments, otherwise I will complain about slander of the site administration!
All jokes aside, I really want you to like it, very much! This is my favor to you for the mayonnaise!
Qween
Cake, well, it is hot milk.

I will definitely report back tomorrow. If you already understood from the previous posts - I am patiently waiting for the meringue to be saturated.
B.T.I.


And men must eat beef! It increases your red blood cell count! Beef, good (!) Red wine. black caviar. It is not worth saving on men. Red meat - every day! So the doctors advised.
Cake
B. T. I. , so I feed my favorite "little body", so I feed ... until it turns red !!! Black caviar costs absolutely exorbitant money, for some reason we don't like beef ... Maybe I just can't cook deliciously from it ... But wine is yes .... Were in Anapa. right in the shop at the factory in Temryuk we bought 3 boxes of 20 bottles each and all year long we drank and drank with pleasure ...
Qween
Cake, I report on the meringue.

The meringue turned out to be excellent, delicate and fragrant.

At the same time, it does not differ in taste from the meringue, which I usually make (in the usual, cold way). Did I do something wrong? What differences should there be?
londar
Cake, well, I will report back .... I made a meringue and just insolently ate almost EVERYTHING alone, my conscience did not torment me for very long, I quietly persuaded her to do everything very quickly and I will repeat everything again, but for now, shut up a little, I we milk another bezeshechku ....... And so I ran to the coffee maker three times for a new portion of coffee and bizet
Hairpin
Quote: Qween

which I usually do (in the usual, cold way)
But I missed this ... Queenie, where can I read about cold meringue?
Umenok
I also baked a coconut meringue. The portion is double, respectively, and baked twice.
For the first time, the meringues are very tiny and pinkish-red, but the second time they turned out to be very durable and remained snow-white. Why? Maybe due to the fact that the meringue has stood in the kitchen waiting for its turn in the oven? Or is the oven cold, but I didn't notice?
But these are trifles, it does not matter, I am talking about the result.
And here's more fun:
When for the cream I began to whip market cream with condensed milk, I got (HEE-HEY) BUTTER! only the butter is already sweet, you will have to rinse it and attach it for the next creams.
But while you need to think about how to quickly and tasty grease the meringue Condensed milk there are a couple of spoons left, there is sour cream 25%, there is also store butter
Girls, HELP!
The kid really wants to serve a tasty treat for tomorrow
kleskox35
Umka make butter with condensed milk, I did it - it went great with this meringue, especially since there is not enough condensed milk, the cream is sweet here, meringue itself is sweet to useless!
Qween
Quote: Hairpin

But I missed this ... Queenie, where can I read about cold meringue?
Hairpin, "cold way" - that's what I called it myself.
Because the meringue, according to the recipe of this theme, is made in a water bath, and in the "cold way" this is an ordinary meringue.
Now I am tormented by the question - why do not these two types differ from me.

Umka, and there is milk?

I can suggest such an oil cream:

Meringue Coconut
Umenok
Qween, there is milk, and if this is a recipe for "delicate cream", then I have already looked through it, but they also need to be prepared tonight and finished in the morning? did I understand correctly? If yes, then it will not work, unfortunately, the assistant will arrive at 7 in the morning, I wanted to surprise and pamper.
If I misunderstood, then throw me a link, pliiz.

kleskox35, thanks.

While I'm preparing the buns in the oven, I'll think a little more about meringue cream
Qween
No, this is not "Tender Cream", but another cream, thicker, and you don't need to cook it in the evening. I just made these meringues with such a cream.
I can't give a link, I didn't make a topic. If necessary, we will quickly create. But there are no step by step photos.
Umenok
Quote: Qween

No, this is not "Tender Cream", but another cream, thicker, and you don't need to cook it in the evening.I just made these meringues with such a cream.
I can't give a link, I didn't make a topic. If necessary, we will quickly create. But there are no step by step photos.

If you can, then quickly a description of the recipe, I think, is not the only one useful to me. Step-by-step photos are interesting and necessary, but probably it is possible later, on occasion.
And I don’t know about the new Temka either, maybe here for now, and then move it to a new topic?
Qween
Umka, now I will very quickly make a new theme, without step-by-step photos, this is a theme about meringues.
Cake
Qween , step by step, of course, make a new topic, but here you MUST give a link, okay? Girls make meringues, but sometimes shoals happen with cream or there are no suitable products. therefore different options are required. I beg you!
Qween
Cake, I'm already quick for Umki made the topic. If necessary, I will take step-by-step photos later.

Delicate butter cream (with hot milk)

Cake, I already wrote to you today:
Quote: Qween

Cake, I report on the meringue.

The meringue turned out to be excellent, delicate and fragrant.

At the same time, it does not differ in taste from the meringue, which I usually make (in the usual, cold way). Did I do something wrong? What differences should there be?
Cake
Quote: Qween


Cake, I already wrote to you today:

Qween , I am silent. because I don’t know what to say I don’t know why you did the same thing ... It turns out differently for me ... Namely, it doesn’t work without a "bath" of such a pink color, the coconut is felt harder, the structure is different. no cavity is formed inside ... But, you know, everyone will probably agree that the final product strongly depends on the ingredients. Just absolutely! You may have finer sugar. more tender coconut flakes ... But you never know ... In any case, I congratulate you, because "if there is no difference why beat longer!" I still stick to traditional technology ...
londar , you have a great day !!!! (y) Still, next time share it with your household - not in a pioneering way!

Umka, judging by the description, for the second portion the oven was already coldish. Butter with condensed milk you beat very hard, next time do not be so active!
I once had such a situation when there were no other options, and the cream was cut off and became "pockmarked". I smeared it, or rather DOOMED it, and then sprinkled it thickly with grated chocolate. Nobody guessed !!!
In a century-old handbook in the section "little tricks" I read that the exfoliated butter cream needs to be heated until hot, then cooled (in the refrigerator) and whipped again. I used it - it helps. If too much buttermilk was formed, then part of it was drained, and the rest was heated and cooled ... So such jambs can be reanimated.
Qween
Quote: Tortyzhka

Qween , I am silent. because I don’t know what to say I don’t know why you did the same thing ... It turns out differently for me ... Namely, it doesn’t work without a "bath" of such a pink color, the coconut is felt harder, the structure is different. no cavity will form inside ... But, you know, everyone will probably agree that the final product strongly depends on the ingredients. Just absolutely! You may have finer sugar. more tender coconut flakes ... But you never know ... In any case, I congratulate you, because "if there is no difference why beat longer!" I still stick to traditional technology ...

Cake, yes, I always put small sugar (I still choose when buying). My sister gives me coconut chips specially for the meringue - very small and soft. I have been looking for this for a long time so that hard "pieces" do not come across in the meringue, and do not spoil the impression.

Thank you !
Umenok
I understood with the oven, and I myself thought the same.
But I didn't even have time to whip the cream "very hard", they literally immediately stratified into buttermilk and lumps of butter.
Yes, it doesn't matter, you can still use them for the future, but as it turned out, thanks to Qween, literally for the present

The jamb also turned out because I tried very hard! When Dotsya left, she asked me to cook my signature cake, it is also made from bizet, but the usual classic one, and I haven't spoiled the family with that cake for a long time, I decided to surprise others

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